Procexs in bread making

Question 1

is the basic ingredient and backbone in baking.

Answer 1

flour

Question 2

has several functions in baking. It adds
sweetness and flavor, creates tenderness and finesse of texture, it gives color to the crust of bread, and increases the shelf life by retaining moisture.

Answer 2

sugar

Question 3

tenderizes bread and softens the texture.
add moisture and richness and increase shelf life.

Answer 3

fats (oils)

Question 4

is a natural leavening agent used in breads.

Answer 4

yeast

Question 5

yeast comes in 2 forms

Answer 5

compressed or active

Question 6

strengthens gluten structure and makes it more stretchable, thus improving the texture of the bread. It inhibits yeast growth, helps control fermentation in dough, and prevents the growth of undesirable wild yeast.

Answer 6

salt

Question 7

3 mixing methods

Answer 7

straight dough method
modified straight dough method
sponge method

Question 8

is not hitting the dough. Rather, it is a method of deflating the dough that expels the carbon dioxide, redistributes the yeast for further
growth, relaxes the gluten, and equalizes the temperature throughout the dough.

Answer 8

punching

Question 8

is the process when the yeast acts on the
sugar and starches in the dough to produce carbon dioxide and alcohol. The dough should be placed in a greased container large enough to allow for expansion of the dough.

Answer 8

fermentation (1st rising or proofing)

Question 9

bread must be removed from the pans and placed on a rack to cool. This allows the excess moisture and alcohol that was
created during fermentation to escape. Smaller rolls may be left on their baking sheets.

Answer 9

cooling

Question 10

The rounded portions of dough are covered and allowed to relax for 10 to 20 minutes. This
relaxes the gluten and makes the shaping of the dough easier.

Answer 10

benching

Question 11

is a continuation of the process of yeast fermentation. This increases the volume of the shaped dough.

Answer 11

proofing